Let’s be honest, Jollof Rice is one of those dishes that has as many interpretations as it has fans. This amazingly flavorful dish is popular for a reason and if you want the Gambian version straight from our Gambian queen Aysha Jones, you’ve come to the right place.
- 1kg meat or chicken (we recommend chicken legs if you choose chicken)
- 400g crushed tomatoes
- 500g strained tomatoes
- 2 tbsp tomato puree
- 1 green pepper
- 2 onions
Optional to add
- Vegetables of your choice
- Rangha (a mixture of spinach and okra)
- Wash and soak the rice.
- Peel and chop all the vegetables. The onion is chopped into small pieces and the vegetables can be whole or divided into two. If you like your food spicy you could grind your peppers with an entire habanero.
- Wash and cut the meat into small pieces and fry it until almost cooked through. Add the onion, the vegetables and spices. Let it fry a little more on low heat.
- Add the crushed and strained tomatoes and the tomato puree along with some water. Let it boil until the vegetables are cooked.
- Take the vegetables out of the pot and add the rice instead. Leave the meat in the pot unless you’re cooking with chicken, which should also be taken out of the pot before you add the rice. Pour more water into the pot to help the rice cook properly. Season a little more until you’re happy with the flavor. Put a lid on and let it cook on low heat while stirring the pot from time to time.
- When the rice is ready, serve it with vegetables and rangha. If you want to add a little extra flava, add some sliced boiled eggs and some shrimp.
Photography: Gabriel Tiedtke @gtiedtke